Method of improving beef quality

ABSTRACT

The present invention is made for the purpose of improving beef quality and upgrading its fat marbling standard (which is called beef marbling standard, or BMS). The fat marbling state is generally called “Shimofuri” in Japanese. This purpose is achieved by vitamin C administration (L-ascorbic acid) to the cattle. The vitamin C can be administered by injection etc., but the easiest way is by oral administration. When only the vitamin C is administered orally, however, it is decomposed by microorganisms in the rumen and the desired effect cannot be obtained. For that reason, the vitamin C needs to be coated with something so that it can be absorbed by the intestinal tract after passing through the stomach. Soybean-hydrogenated oil and fat is desirable for such covering material. An appropriate daily dose of the vitamin C is approximately 20 mg to 60 mg/kg of weight. According to the result of tests conducted on the Japanese Black Cattle, in terms of the yield, there is no significant difference between the cattle given the vitamin C and those not given it. In terms of the quality of the meat, however, there are significant differences in the fat marbling (Shimofuri), luster, firmness and texture of the meat.

TECHNICAL FIELD

[0001] The present invention relates to a method of improving beefquality and upgrading its fat marbling standard (which is called beefmarbling standard, or BMS). The fat marbling state is generally called“Shimofuri” in Japanese.

BACKGROUND ART

[0002] Although fat-marbled beef (i.e. beef with an intermingling ordispersion of fat within it) is in great demand especially in Japanbecause of its tenderness, fine texture, etc., the problem is that it isdifficult to produce. Therefore, in recent years, research in theproduction of the fat-marbled beef has been conducted not only in Japanbut also overseas.

[0003] Many proposals to improve beef quality have been presented sofar. For example, the Japanese Unexamined Patent Publication No.H6-22704 describes a method to improve the quality grade of beef, itsfat marbling, firmness, flavor, tenderness, etc. by supplying feedcontaining calcium salt of fatty acid having a specific composition tocattle. Another method described in the Japanese Unexamined PatentPublication No. H06-169726 is to apply water-soluble magnesium oxide andmetal chlorophyllin to cattle. By this method, when the meat is cooledduring the processing of dressed carcasses after slaughter, myoglobinturns back into oxidized myoglobin by the oxygen remaining in itstissues, thus having good effects on the meat color, luster, etc.According to the Japanese Unexamined Patent Publication No. H07-132050,a daily intake of turmeric powder of approximately 0.1 g to 0.4 g per 10kg of weight can prevent liver abscesses and its complications such ashepatization and liver congestion, which are frequently found incommercial cattle from the later raising stage to the fattening stage.With this improvement of hepatic function, the quality of the meat canbe also enhanced. The Japanese Unexamined Patent Publication No.H10-113129 describes feed composed of metallic salt of fatty acidincluding unsaturated fatty acid and phosphorus compound optionally withantioxidant. This feed greatly contributes to improving the quality ofbeef, the gaining of body weight, etc. in a variety of breeds such asJapanese Black Cattle, Holstein and F1. In the Japanese UnexaminedPatent Publication No. H11-196776, supplying feed mixed with spices andvitamin E enables the production of beef which can be kept fresh for along time as well as reduce its drip and thus can lead to its improvedflavor.

[0004] The present invention provides a simple method of improving beefquality and upgrading its fat marbling standard, differently from thosementioned above.

DISCLOSURE OF THE INVENTION

[0005] A method of improving beef quality according to the presentinvention is characterized by giving vitamin C (i.e. L-ascorbic acid) tocattle.

[0006] Such ruminants as cattle have been conventionally known tosynthesize vitamin C in their bodies. There are only a few reportsmentioned about giving vitamin C to cattle with a well-developedruminant stomach. Research conducted by the present inventor and others,however, indicated that the level of serum vitamin C in commercialcattle decreases as they become fatter in the fattening process and somecattle may even suffer from vitamin C deficiency (Takahashi Eiji et al.,“Hiikugyu ni-okeru Kesseichu Vitamin C Nodo” [Serum Vitamin CConcentration in Fattening and Fattened Beef Cattle] in Animal ScienceJournal vol. 70 (1999) No. 8, p. J119). The Japanese Unexamined PatentPublication No. 2000-281575 describes giving oil-coated vitamin C tocattle etc. to develop the resistance to stress during the fatteningperiod and to boost the immune ability to cold etc.

[0007] In the meanwhile, it is known that various kinds of vitaminsaffect adipose cell differentiation. The present inventor and othersstudied the effects of various kinds of vitamins on cultured adiposeprecursor cells derived from sheep and thus found that the vitamin Cactivates glycerol trophosphate dehydrogenase (or GPHD), which is anindicator of the differentiation into adipose cells (Torii Shinichiro etal., “Vitamin A, C oyobi D ga Hitsuji-Yurai-Baiyo-Shibo-Zenku-Saibo noGlycerol-3-phosphate Dehydrogenase Kassei ni Oyobosu Eikyo” [Effect ofVitamin A, C and D on Glycerol-3-phosphate Dehydrogenase Activity ofSheep Preadiocytes in Primary Culture] in Animal Science Journal vol. 66(1995) No. 12, p. 1039).

[0008] However, there has been no research on how the administration ofvitamin C practically affects the quality of beef as commercialproducts. The present inventor focused on this point and conductedvarious experiments. As a result, the proper administration of vitamin Cwas discovered to be remarkably effective for the improvement of thequality of beef, especially the degree of its fat marbling (Shimofuri).This had not been conventionally known to those skilled in the art.Therefore, the knowledge of the above technology of the presentinvention can make significant contributions to nurturing industries inthe present field.

[0009] The vitamin C can be administered by injection etc., but theeasiest way is by oral administration. When only the vitamin C isadministered orally, however, it is decomposed by microorganisms in therumen and the desired effect cannot be obtained. For that reason, thevitamin C needs to be coated with something so that it can be absorbedby the intestinal tract after passing thorough the stomach. For suchcoating material, any kind of substance less subject to thedecomposition in the rumen such as oils and fats of plant and animalorigin, ethylcellulose, and silicone can be used. Hydrogenated oil andfat, which melts at relatively high temperature compared to other oilsand fats, is desirable. From the viewpoint of stability and preference,soybean-hydrogenated oil and fat is particularly desirable.

[0010] It is desirable that the coated vitamin C should be administeredto the cattle during the fattening period, especially from the middle tothe later fattening stage, during which the adipose cell differentiationoccurs. A desirable dose of the vitamin C (L-ascorbic acid) is 20 mg to60 mg/kg of weight per day, and the most ideal is approximately 40 mg/kgof weight per day.

[0011] By this method of the present invention, at a relatively lowcost, the beef quality can be improved and its fat marbling (i.e.Shimofuri) standard can be also upgraded, thus endowing the beef withgreat price competitiveness. Consequently, it is possible to generateproceeds exceeding the administration cost. In addition, the oraladministration is simple enough to conduct with ease.

BRIEF DESCRIPTION OF THE DRAWINGS

[0012]FIG. 1 is a table showing the effects of a feed additive as anembodiment of the present invention on yield.

[0013]FIG. 2 is a table showing the effects of a feed additive as anembodiment of the present invention on beef quality.

BEST MODE FOR CARRYING OUT THE INVENTION

[0014] As an embodiment of the present invention, a feed additive fororal administration is explained. This additive is vitamin C whosesurface is coated with soybean-hydrogenated oil.

[0015] Its production method is as follows. First, 300 kg of vitamin C(product of Takeda Chemical Industries, Ltd.) and 30 kg ofsoybean-hydrogenated oil and fat (Spray Fat VT; product of Riken VitaminCo., Ltd.) are put into a propeller-driven blending machine (High SpeedMixer FS-1200 type; product of Fukae Industry Co., Ltd.) and heated in ajacket filled with 80° C. water while blending. When temperature of themixture (i.e. product temperature) rises to over 70° C. and thesoybean-hydrogenated oil and fat is melted, 30° C. water is poured intothe jacket to cool the mixture. Then the mixture is discharged when itstemperature drops below 40° C. and passed through a sieve having 16meshes, thus producing a feed additive of the present embodiment.

[0016] The thus produced feed additive has the appearance of white toyellowish-white crystalline powder. The average grain diameter is 430 μmand the thickness of the coating of oil and fat is about 13 μm. Itcontains 908 mg/g of vitamin C (by HPLC method) and not more than 0.1%of water.

[0017] By comparison between cattle given the thus produced feedadditive (which is referred to as “test group”) and those not given it(which is referred to as “control group”), the quality of the meat andthe yield were examined in the both groups. The result is explainedbelow. For the examination, 4 steers of Japanese Black Cattle were usedin each group. The cattle in the test group were given feed mixed with40 mg/kg of weight per day of the above feed additive for 12 monthssince they were 10 months old.

[0018] The result of the yield is as shown in FIG. 1. There was nostatistically significant difference in the yield between the bothgroups. FIG. 2 shows the result of the quality of the meat. There aresignificant differences in the fat marbling (Shimofuri), luster,firmness and texture of the meat. Accordingly, it was proved that thefeed additive of the present invention has beneficial effects on theimprovement of the quality of the meat.

[0019] The improvement of the degree of the Shimofuri endows the beefwith great price competitiveness in the market. According to estimatesbased on the result as shown in FIG. 2, the administration of the feedadditive to beef cattle makes it possible that the proceeds greatlyexceed its cost.

1. (Amended) A method of improving a fat marbling standard of meat byvitamin C administration to cattle.
 2. (Amended) A method of improving afat marbling standard of meat by oral administration of oil-coatedvitamin C to cattle.
 3. (Amended) The method of improving a fat marblingstandard of meat according to claim 1 or 2, wherein a daily dose of thevitamin C is 20 mg to 60 mg/kg of weight.
 4. (Added) A method ofimproving luster, firmness and texture of meat by vitamin Cadministration to cattle.
 5. (Added) A method of improving luster,firmness and texture of meat by oral administration of oil-coatedvitamin C to cattle.
 6. (Added) The method of improving luster, firmnessand texture of meat according to claim 4 or 5, wherein a daily dose ofthe vitamin C is 20 mg to 60 mg/kg of weight.
 7. (Added) The methodaccording to one of claims 1 to 6, wherein the vitamin C is administeredto the cattle from the middle to the later fattening stage.
 8. (Added)The method according to one of claims 1 to 6, wherein the vitamin C isadministered to the cattle since they are 10 months old.